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Thursday, November 17, 2016

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!

Ingredients:

2 boxes (14.1 oz each) refrigerated pie crust

1 can (21 oz) peach pie filling

1 tsp cinnamon

2 1/2 cups powdered sugar

1/4 cup milk

1 egg white, beaten

Directions:

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Dump pie filling in a shallow bowl and dice peaches using a fork
and knife (you want them to be small pieces). Add in cinnamon and mix
until blended. Set aside.

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop,
drop peach pie filling into center of each pie crust circle. Fold in
half and pinch edges completely. Fold pinched edges over and press with
the tines of a fork to seal. Poke hand pie with fork once, to prevent
bursting.

Beat egg white in a small bowl until frothy. Brush over the tops
of each hand pie. Bake on a parchment paper lined baking sheet (1 inch
apart) for about 15 minutes, until browned.

While pies are baking, whisk together the powdered sugar and milk
until smooth. Remove cooked pies from baking sheet and drop (while warm)
into glaze, coating it completely. I use two forks to flip it in the
glaze and remove carefully. Return to parchment paper and allow to set
(about 5

These super quick, juicy little Asian-inspired meatballs are great wrapped in lettuce cups or served with steamed rice.

Ingredients:

–
Canola oil, for brushing

–
1 lb
ground chicken, preferably dark meat

–
1⁄2 cup
plain dry bread crumbs

–
1⁄3 cup
minced scallions, plus thinly sliced scallions for garnish

–
3 Tbsp
minced peeled fresh ginger

–
1
large egg

–
2
garlic cloves, minced

–
2 tsp
toasted sesame oil

–
2 tsp
soy sauce

–
1⁄4 tsp
kosher salt

–
Asian chile sauce, for serving

Directions:

Preheat the oven to 450° and brush a rimmed baking sheet with canola
oil. In a large bowl, mix together the rest of the ingredients except
the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on
the baking sheet. Brush the meatballs with canola oil and bake for about
13 minutes, until browned and cooked through. Transfer the meatballs to
a platter and serve with Asian chile sauce.